Jack Quesadillas with Cranberry Salsa

27 Nov


Since I hosted Thanksgiving there are leftovers to contend with.  This recipe came in email at just the right time!    it was pretty delicious!   I’m not sure how i left out the pears?????   and i didn’t have a jalapeno, but really it wasn’t missed!



Jack Quesadillas with Cranberry Salsa

adapted from cookinglight



  • 1 cup whole-berry cranberry sauce
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons chopped green onions
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon ground cumin
  • 1 Anjou pear, cored and finely diced (somehow totally forgot this!)
  • 1 jalapeño pepper, seeded and minced (didnt have it)


  • Cooking spray
  • 1/4 cup (2-inch-thick) slices green onions
  • 1 cup (4 ounces) shredded Monterey Jack cheese with jalapeño peppers & cheddar cheese
  • 8 (8-inch) flour tortillas
  • 2 cups chopped cooked turkey
  • 1/2 cup fat-free sour cream (left out)


  • To prepare salsa, combine first 7 ingredients. Cover and chill.
  • To prepare quesadillas, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 1/4 cup sliced onions to pan; sauté 3 minutes or until tender. Remove onions from pan; reduce heat to medium. Sprinkle 2 tablespoons cheese over each of 4 tortillas. Top each cheese-covered tortilla with one-fourth of onions, 1/2 cup turkey, 2 tablespoons cheese, and 1 tortilla.
  • Recoat pan with cooking spray. Add 1 quesadilla to pan; cook 2 minutes on each side or until lightly browned and cheese melts. Repeat with remaining quesadillas. Cut each quesadilla into 6 wedges. Serve with cranberry salsa and sour cream.

One Response to “Jack Quesadillas with Cranberry Salsa”


  1. Roast Turkey and Prosciutto Pizza | ilonaskitchen - April 18, 2013

    […] turkey breast. I ended up cooking it in the crockpot and then using it in various meals. I made jack quesadillas with cranberry salsa and cranberry chicken enchiladas. Both super delicious! This was the third meal made out of the […]

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